1. In a small bowl, combine warm water (about 95degrees) and salt; stir. Add yeast and let sit 1 minute. Do a gentle stir. Pour into large bowl with flour and mix by hand until combined, and knead for 2 minutes. Place dough in a bowl and cover with a damp towel for 20 minutes.
2. Remove the dough and knead for 2 minutes. The dough will become smoother as the gluten forms. Place in a bowl, coated with olive oil. Cover with plastic wrap (tightly), and let sit on the counter for 2 hours.
3. Remove the dough (which has expanded). DO NOT knead or fold the dough. The gluten strands should be maintained. Cut the dough into 5 triangular pieces (from the center, out, like a pizza slice). Don’t fret if they aren’t all the same size.
4. Stretch and tuck the points of the triangles underneath each forming each piece into a ball. Place the balls onto a cookie sheet coated with olive oil. Cover well with plastic, and place in the refrigerator. Let it sit for at least 24 hours and no longer than 48 hours. Remove dough from fridge and press each into a 10-inch circle and top.
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